Mother’s Day Make-Ahead Glazed Lemon Poundcake
Mother’s Day is around the bend, and what better way to honour your mom than with a delicious dessert? Nothing quite says “I love you” like some lovin’ from the oven, but if you’re not a seasoned baker, this can be daunting task.Actually, that’s not true.
Not daunting at all.
With a few key ingredients, an outline of simple space, and a little room in your freezer, you can put together a cake in under an hour – then freeze it until next Sunday.
Lemony Pound Cake with Fresh Berries
A few days before Mother’s Day, go to the local market and pick up some fresh berries. Serve atop the cake with dollop of whipped cream or some vanilla ice cream. To freeze, cover tightly in foil and then in a plastic air-tight container after it cools completely.
1 cup butter, softened
1 1/2 cups sugar
2 tablespoons milk
1 tablespoon lemon juice
1/2 teaspoon salt
2 cups sifted pastry flour
zest of one lemon
Line a 9×5 loaf pan with parchment paper and set aside. Preheat oven to 325F.
Beat butter until light and fluffy. Add sugar, mixing until combined. Beat in eggs one at a time, each mixing for 1 minute.
Add milk, lemon juice and salt, beating until combined. Stir in flour and zest, mixing until just combined.